Tex-Amisu Cake

By Foodies of South Africa · 90 min

Ingredients

Instructions

1. Preheat the oven and prepare the vanilla cake mix following the package instructions, adding one tablespoon of Ricoffy instant coffee or hot chocolate to the batter.
2. Chop one Tex milk chocolate bar into pieces. Pour half the batter into the square cake tin, scatter the Tex pieces over it, then cover them with the remaining batter. Alternatively, spoon the batter into cupcake liners.
3. Bake according to the package instructions until a skewer inserted comes out clean.
4. While the cake bakes, make ¼ cup of black coffee with ¼ cup boiling water and one tablespoon Ricoffy. When the cake comes out of the oven, brush it with the coffee. Leave to cool completely on a wire rack, then refrigerate for about an hour until firm.
5. Mix the cream cheese into the store-bought icing and set aside.
6. Once cool, cut the cake into 3 equal sections with a serrated knife. Take one section, find its lengthwise centre, and cut it at a 45-degree angle from that point to make two uneven pieces. Assemble them into the shape of the number 1 on a large board or cake board. Alternatively, arrange the cupcakes into the number 1.
7. Spread a thin layer of the vanilla icing over the whole cake to seal crumbs or join the cupcakes. Refrigerate for 15 minutes.
8. Apply a thicker, smooth final layer of icing over all sides of the cake.
9. Dust the whole cake with cocoa powder. Pipe the remaining icing on top. Chop the rest of the Tex bar into chunks and arrange them as you like. Refrigerate until needed.
10. Slice and serve.

Summarized from Foodies of South Africa's video. Watch it for the details.

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